Being quarantined in home is not an easy thing. Unfortunately, it’s become the reality for people all around the world as we try to tamper down and fight this scary Covid-19 virus.
I don’t really want to talk much about the virus and all the information surrounding it (Honestly, I feel over-inundated with information and anxious with uncertainty. Probably similar to how so many are feeling right now…)
So Instead, I want to share some recipes with you!
Not only do I plan to create some really informational “how to” guides (see my first “how to cook dried beans” guide!) but I also want to feature simple recipes that people can make at home with ingredients they may already have in their pantries.
Using this time at home to learn a new skill (like cooking!) is a great way to pass the time, but with it being difficult to find some foods at the grocery store, even that can be difficult.
I know not everyone will have the spices I use (or access to purchase them), and that’s ok! Use these recipes as templates and leave things out/substitute as necessary. Be sure to taste as you go and adjust to suit your personal tastes. I’ll offer some suggestions in the notes section, too!
First up is this easy fishcake. This recipe will serve approximately 4 people and costs very little to make.
The main ingredients you will need are:
- Canned Tuna
- or other canned fish. You can also substitute cooked, fresh fish if you have extras
- Potato
- Use any kind of potato you have. Russet, golden, red, sweet–it doesn’t really matter.
- Onion/Garlic/Ginger
- All of these add flavor, but are truly optional. If you have onion powder, garlic powder or dehydrated flakes–these work fine too. It’s usually more pungent in flavor, so start by adding about a teaspoon and adjust as you cook by tasting.
- Frozen Peas
- Optional, but I do like to add them for some extra flavor and color. If you have another frozen vegetable you love, make sure they’re very small pieces and feel free to add it.
- Egg
- The egg is completely optional. I know they can be a bit hard to find at stores currently, so if you prefer not to use one that is completely okay. It helps with binding, so if your mix isn’t holding together when you try to form the patties you will need to either cook the moisture out of your mix (let it saute/cook until it’s a dry dough-like mix or add additional flour, as needed.
Easy Indian Spiced Fish Cake
This is a really simple, customizable and delicious recipe that can be made using standard pantry ingredients. This particular recipe uses canned tuna but feel free to substitute any fish you have on hand–canned or freshly cooked! You can also leave the fish out entirely and make a vegan potato cake (recipe will be posted soon!). If you don't have the spices that I use in this recipe, that is okay! Use what you like. Old Bay is great, lemon pepper, fresh herbs, or even a glug of sriracha will work perfectly in this recipe. The flavor combinations are only limited by your imagination, taste-buds and pantry ingredients! 😉
Equipment
- large fry/saute pan
- Spoon/Spatula
- Measuring spoons
- Medium Bowl
- Large (or medium) cookie scoop, optional
- Paper-towel lined plate
Ingredients
- 1-2 tbsp oil I prefer a neutral flavored oil, like grapeseed, but if you can get it–mustard oil adds amazing flavor. Ghee is also great.
- 1 tsp nigella seed (also known as kalonji or black onion seeds) (optional)-may also substitute with cumin seed
- 1/2 medium onion finely diced
- 1 tbsp garlic paste may substitute fresh garlic– approx 3 large cloves, minced
- 1 tbsp ginger paste may substitute fresh ginger– approx 1/2" piece, grated
- 1/2 tsp turmeric powder
- 2 tsp garam masala powder If you do not have garam masala on hand but instead of a jar of "curry powder," that'll be an acceptable substitute (but once your curry powder stash is gone, replace it with garam masala). If your curry powder is very yellow in color, you can skip adding the additional turmeric to this recipe.
- 1 tbsp flour I used chickpea (besan) flour, but all-purpose or even corn starch works, too.
- 1 large potato boiled, peeled and mashed well
- 1 5 oz. can of tuna drained of liquid. May add an additional can, if desired
- 1 handful frozen peas (optional)
- 1 handful fresh coriander leaves (cilantro) minced
- lemon juice, to taste fresh preferred. If all you have is concentrated lemon juice in a little plastic container–that's fine too. It'll work!
- 1 egg white save the yolk to make an aioli –or if you're not making an aioli, add the yolk to the mixture too. Add an additional tbsp of flour so that your mix isn't too wet.
- salt, to taste kosher salt preferred
- ground black pepper, to taste
Instructions
- Mise En Place: Get all of your ingredients prepped and ready. Boil (or microwave–if you're down with that) your potato and drain the liquid from your canned fish. Gather your spices, if you're using them.
- Heat oil in a large fry/saute pan over medium-high heat. Tip in the nigella seeds (if using).
- Once the seeds begin to dance about in the pan a little bit and your oil is hot, add the turmeric powder and garam masala powder. Let the spices cook in the oil for a minute so that they can release their flavor into the dish and no longer smell raw.
- Add the diced onions. Let the onions cook a couple minutes, until they begin to look a bit translucent but not browned. Add the garlic and ginger and cook an additional minute.
- Once the garlic and ginger are cooked an no longer smell raw, add the flour. Mix well and cook for a minute or so before adding the boiled mashed potato (try to get that mash as smooth as you can. If you have large chunks, your patties will be more likely to fall apart).
- Stir well while cooking so that the potato and the spice mix combine. Then add in the drained canned tuna fish (or cooked, flaked fish), frozen peas and minced coriander leaves (cilantro). Stir well to combine. Season with a squeeze of lemon, salt and pepper to taste.
- Remove this mixture into a bowl and let cool for a few minutes before adding the egg white (or whole egg + additional tbsp flour). Mix well and then scoop into even balls (I use a large cookie scoop). Flatten the balls into patties.
- Using the same pan you used to cook the mixture, heat another tablespoon of oil over medium-high heat. Once the oil is hot, add the patties–being sure not to crowd the pan. Let the fishcake cook for a few minutes or until it begins to lightly brown, then carefully flip the fishcake–taking care not to break it. Cook the other side for a few more minutes until it also begins to brown. (I cooked the cakes for 7-8 minutes total).
- Remove the fishcakes from the pan onto a paper-towel lined plate. We like to sprinkle ours with a bit of chaat masala (an indian spice blend) or some himalayan black salt to add an extra kick of "sourness." If you don't have access to these ingredients–you can always just squeeze a bit of lemon or lime, to taste.
Notes
- If you are vegetarian or vegan–I’ll be posting a vegetable-cake soon. In the meantime, you can follow this recipe and simply leave out the fish and the egg. Follow all other directions.
- If you do not have the spices I used in your cabinet, feel free to omit them entirely (please still use salt and pepper!) or substitute with spices you enjoy. Paprika, Old Bay seasoning, Cajun seasoning…even taco seasoning would all work great! Use about 1 tablespoon of prepared spice mix (less if it’s spicy!) and adjust to taste.
- We love these cakes served with a homemade, spicy aioli (recipe will be posted soon!) and topped with microgreens. They’re also great served with salads or even on a bun, slathered with aioli and topped with pickles.
- If you want your fishcakes to be really crispy you can coat them in egg/breadcrumbs and deep fry. In India these “fish chops” are served as a “tiffin” or snacks, often enjoyed with evening chai. They’re spicy and so tasty–my mouth is watering just writing about them!
